Turkey & Egg White Avocado Brunch

My family lives in avocado country! We are immensely blessed with how beautiful it is here, and we will surely miss it when we have to move in a month or so. We get avocados year around for cheap, and only when I travel elsewhere do I realize how lucky we are! Avocados are like gold in some places, so if you happen to stumble upon a good avocado bargain where you’re at- this recipe will help you to utilize them outside of guacamole. This recipe is fairly quick, and a great idea for a Sunday after-Mass brunch, bible study group, or quick brunch with friends.

Turkey & Egg White Avocado Brunch

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You will need:

  • 1 medium to large ripe avocado, sliced in half and pitted
  • 1 egg white
  • 1 slice of lean turkey deli-meat, chopped
  • 2 tsp salt-free or salt-alternative seasoning (I use Tony Chachere’s, but you can make your own by combining 1/4 tsp cumin, 1/4 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp oregano, and 1/2 tsp smoked paprika)
  • 1 lime, halved
  • 2 tbsp fresh cilantro, chopped

To get things started- preheat your oven to 350.

Slice the avocado in half and remove the seed. Take a fork and run it along the inside of the avocado to create grooves. This will help hold in the filling, as well as assist in getting the seasoning down into the avocado better. Squeeze half of the lime over the avocado halves, and sprinkle 1/2 tsp of seasoning on each half. Lime juice and avocado is the best combination ever. It also prevents the avocado from turning brown.

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Combine the egg white and turkey together in a separate bowl. Make sure they are well-mixed together. Place the avocado halves in an oven-safe skillet, baking dish, etc. If they have a hard time sitting up straight, you can use a piece of foil to create an object for it to balance against. Once your avocados are sitting up straight, spoon in the turkey and egg white mixture. Top with the remaining seasoning. Bake at 350 for 15 minutes. Broil on low for 3-5 minutes. DSC_0976DSC_0977

Let them sit for 5 minutes when they come out. Once they are cooled a bit, put them on a plate and top with fresh cilantro and a squeeze of lime. Serve alongside fresh tomatoes, fruit, or whatever you like for brunch. When you’re ready to eat, just pull at the sides of the avocado with a fork and mix it together for the perfect bite!

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This recipe is healthy, filling, and pretty fun to make! If you are quite hungry, go ahead and eat both halves. However, if you’re planning on having a side with it, I would go with sharing the other half with your spouse, friend, or kiddo! You can make this in large batches, too. Just line the avocados up in a casserole dish and follow the same instructions depending on how many you decide to make.

I hope you love this recipe. If you are put off by the idea of warm avocado- don’t knock it until you try it. The flavor and texture is hard to beat. I would love for you to give Tony Chachere’s salt-free seasoning a taste as well. It is delicious! I have been a Tony’s fan for years and years (the original creole version). However, the amount of sodium in the original seasoning is a bit alarming. It was a tough decision, but in order stay mindful about taking care of ourselves, I opted to purchase the salt-free version this go around. It is just as tasty as the original, and I don’t feel guilty putting it all over my food.

As always, thank you for your support. If you don’t follow me on Instagram, you can do so @thecatholickitchen.

Lots of love and many blessings,

Chelsea

I am the good shepherd, says the Lord;
I know my sheep, and mine know me.

John 10:14

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